Patatas Bravas and Chipotle Aioli

“Patatas Bravas” are basically fried or roasted potatoes. It literally translated to “fierce potatoes”. And yes, these potatoes are pretty fierce (as fierce as potatoes can get). 
But these are more than just crispy, crunchy potatoes with a soft fluffy inside…these pair up wonderfully with the homemade chipotle aioli I made. They’re meant to be, and it can’t get anymore perfect than this. 
Seriously, though….I can’t put into words how good these potatoes are. It’s worth the effort of boiling and air drying and frying. My only tip is to make enough so they don’t disappear into people’s mouths, right before your eyes! 
Step by step pictures follow. Scroll down all the way for the full recipe! 

First thing’s first…make the seasoning salt for the fried potatoes. Just some black pepper, salt, paprika, and cayenne pepper. Or you can use my favorite store brand, Lawry’s seasoning salt, as well.


Season a pot of water with bay leaf, cumin, cayenne, and paprika.


Let it come to a boil.
Meanwhile, peel and dice your potatoes. I tried to get them all around 1 inch thick.


Boil the potatoes until just tender. Careful not to overcook them!



Drain and air dry the potatoes at least 45 minutes. There shouldn’t be any moisture at all!

Fry the potato pieces until crispy and crunchy, about 4-5 minutes. 


For the aioli (a fancy name for a type of sauce), mash up garlic, chipotle peppers, cayenne, paprika, tomato paste, and lemon juice into some mayonnaise. Super easy, super delicious!


Fried Potatoes 
Adapted from AllRecipes
(1) Seasoning salt: 1 teaspoon salt, 1/2 teaspoon each of paprika, cayenne pepper, black pepper 
(2) Seasoning for boiling water: 1/2 teaspoon each of paprika, cayenne pepper, and cumin + 1 bay leaf
Pot of water that fits cubed potatoes
3-5 Russet potatoes, peeled and cubed 
Oil for frying
1) Mix ingredients for seasoning salt, and put aside. 
2) Add seasoning from (2) into the water, bringing to boil.
3) While water is coming to boil, peel and cube the potatoes. 
4) Boil the potatoes 4 minutes. Don’t overcook them. 
5) Drain the potatoes on a cooling rack for ~45 minutes. 
6) Make the chipotle aioli (recipe below). 
7) Heat up oil for frying (350 degrees). 
8) Fry the potatoes in small batches until they’re crunchy and golden brown.
9) Drain on paper towel and season with seasoning salt (1). 
10) Serve with chipotle aioli; garnish with parsley. 
Chipotle Aioli 
1/2 cup mayonnaise
1 chipotle pepper
1 small clove garlic
Pinch of salt
1/4 teaspoon paprika
1/4 teaspoon cayenne
1 teaspoon tomato paste
2 teaspoons lemon juice 
1) Smash garlic clove with chipotle pepper. 
2) Add garlic and chipotle to the mayo, season with spices, tomato paste, and lemon juice. 
Notes: If you don’t have chipotle pepper (comes in can or jar), you can use ground up chipotle powder. If you don’t have cayenne pepper, red pepper powder can also be substituted. 

Leave a Reply